Fruit growing
and viticulture of South Russia
Physiology and biochemistry of plants
About 63% of the phenolic components containing in the berry passes into wine during wine processing that considerably provides the antioxidant activity of grapes wines. This fact causes the interest of researchers in a phenolic complex of grapes and products of its processing as to the agent that is slowing down free radical processes and providing, in this regard, the improvement of quality and the biological value of food, cosmetic and pharmaceutical production. The quantitative contents and qualitative structure of wine phenolic complex depend on grapes varieties and a zone of its growing and extent of transformation of components in the technological process. In this regard the analysis of a complex of phenolic antioxidants of the table wine materials received from grapes of different varieties and regions of cultivation is submitted actual. In this publication the comparative analysis of qualitative structure and quantitative maintenance of a phenolic complex of the red table wine materials received from grapes varieties of Cabernet Sauvignon, Bastardo magarachskiy, Krasnostop zolotovskiy, Odesskiy cherniy, Pti Verdo, Shiraz growing in the east region of the South coastal zone of the Crimea is given. Distinctive features of a phenolic complex of the studied wine materials are revealed. It is established that the phenolic complex of red dry wine materials from the grapes cultivated in the east region of the South coastal zone of the Crimea depending on grapes variety significantly differs on a ratio flavon-3-olov and phenolic acid; on concentration of kaftaric and kautaric acids. The received results can be used when developing the technologies of productionof the new food, wine-making, cosmetic products enriched bysubstances with antioxidant activity of grapes origin.
The aim of this work was to study the changing type of titration curves of samples when receiving from a specific grapes varieties and wine mash depending on the production technology, and to compare these results with the results of the analysis by method of capillary electrophoresis and ion exchange method. We have developed the apparatus for automatic titration and structured a technique for quickly receiving and mathematic processing of product titration curves and to obtain the information about the content of sum of titrate acids. Such titration curves indirectly present the information on the overall proportion of metals cations and the ratio between various acids. The research objects are the wine materials and the worth from red grapes varieties, growing in the central zone of Krasnodar Region - Merlot, Kurchanskiy and Vladimir. In the micro vine-making shop of NCRRIH&V from experienced grapes varieties the mash have been received using the same technological scheme, excluding its the impact on the assessment of the varieties quality. The comparison of the experimental titration curves of mash from the initial grapes and received wines is carried out. It is shown that the content of titrate acids in the wine raw is higher than their content in the original material, and it increases in time when wine row is on the yeast sediment. It is established that malic-lactic acetic fermentation decreases in titrate able acidity. The salt part of the organic acids in the analyzed samples is found by titration curves. The results of the analysis were compared with data of capillary electrophoresis and they showed the high informatively of mathematical processing of the pilot data results. The results received in the research allow us to predict the final result of the analysis of grapes juice.
The content of the metals cations which are the main part of mineral salts in a grapes mash depends on many factors. Mineral substances take a part directly in the process of wine formation and define in many respects its stability and organoleptic properties. However it is known that cations of potassium, calcium and magnesium can take a part in the various physical and chemical processes leading to formation of wine dimness. In vine growing, from the point of view of quality and quantity of a crop, the order of placement of grapes bushes and the optimal area of plants nutrition have a great value. The identification of change of cationic structure of white table wines from a grapes of Riesling depending on various schemes of landing (the areas of food of bushes) was the purpose of these research. We defined the cationic composition of wine materials by system of a capillary electrophoresis on the Capel 105M device. Organoleptic indicators of wine materials were defined by the tasting commission of Scientific center of wine-making according to GOST 32051-2013. Processing of grapes was carried out by the technology of white dry wines under the conditions of shop of micro wine-making of Federal State Budgetary Scientific Institution "North Caucasian Regional Research Institute of Horticulture and Viticulture". It is established that agric and technical measures, namely the area of plants nutrition, differently influence the accumulation of natural components in wine materials and their organoleptic assessment. It is shown that at increase in the area of grapes nutrition the concentration of cations of metals increased in the produced wine materials. The smallest total accumulation of metals cations and the highest tasting assessment are noted in the wine materials made from Riesling grapes with the scheme of bushes planting 3×2.
The information on qualitative and quantitative cationic composition of wine materials for sparkling wines is very important as allows wine makers-technologists to pick up the schemes of necessary processings which carrying out guarantees stability of finished production and allows us to judge its safety. Under the conditions of the Republic of Crimea the influence on cationic composition of wine materials for pink and red sparkling wines of 2014 harvest of method of grapes processing and yeast race is studied. Determination of mass cations concentration of potassium, sodium, magnesium, calcium, copper, zinc and iron in the wine materials made from the studied grapes varieties which are grown up under the conditions of the Crimea has been carried out. It is established hat the cationic composition of wine materials for the sparkling wines produced from traditional, introduced and new grapes varieties of Magarach institute breeding, is typical for this kind of production. In the wine materials prepared on a red way, as a rule, more cations of sodium, potassium, magnesium and calcium are collected. It is shown that the accurate dependence of wine materials cationic composition from yeast race used for preparation hasn't been established. All studied wine materials are suitable for preparation of sparkling wines, and they are a valuable source of mineral substances for the consumer. The information on cationic composition of the studied wine materials is the addition to information on typicalness of mineral composition of wine materials for sparkling wines of the Crimea. The wine materials produced from specified grapes varieties are suitable for preparation of sparkling wines which are a valuable source of the mineral substances useful to a human organizm.
The data confirming to the considerable warming of climate which is observed last decade are presented in the article. In summer months in the Central Chernozem region of Russia a large amount of rainfall drops out, and the long period there is a drought. One of ways of fight against this phenomenon in gardening is the selection of drought-resistant varieties and rootstocks of fruit crops. Drought resistance is the dynamic property and it is closely connected with a cycle of development of plants and conditions of environment. It is necessary for fruit crops, including an apple-tree, to adapt to droughty conditions of cultivation. It is known that the resistance of plants to adverse external factors is defined by a condition of intracellular water and a ratio of free and connected water in the tissues. The fractional composition and a ratio of fractions of water give an idea about intensity of water balance, water-retaining ability which is protective reaction of a plant organism under the conditions of manifestation of stressful factors. In the submitted article the analysis of weather conditions of the spring and summer period in the Oryol Region is given. The water content in the tissues and fractional composition of water in the leaves of an apple-tree varieties of summer ripening period of the All-Russian Scientific Research Institute of fruit crops breeding as Orlinka, Yablochny Spas and a variety of autumn ripening period of Pamyat Isayeva on dwarfish inserted rootstocks of 3-17-38, 62-396 and on a vegetative rootstock 62-396 is studied. In the course of research the dynamic reduction of water content in the leaves of all studied apple-tree scion-rootstocks combinations in the adverse climatic conditions of the summer period of 2014-2015 is revealed, and it speaks about their high drought resistance.